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TITLE: My Favorite Chai Recipe FROM: Linda Sherman DATE: 12/22/96 EMAIL: lsherm@aol.com Try this: Boil 5 minutes, then steep 10 minutes: 1 Tbsp fennel or anise seed 6 green cardamom pods 12 cloves 1 cinnamon stick 1/4" ginger root, sliced thin 1/4 tsp black pepper corns 2 bay leaves 7 Cups water Add, bring to a boil, and simmer 5 minutes: 2 Tbsp Darjeeling tea Add: 6 Tbsp honey or brown sugar 1 Cup milk Yum! TITLE: Good Chai Recipe FROM: ORG - Georgia Institute of Technology DATE: 11/01/95 EMAIL: I've seen a number of posts about how to make chai, so I thought some might like to have the following recipe from an Indian cookbook I have. It is delicious, but note that it only makes about 2 (small) cups. Scale it up for more: Masala Chai 1-1/2 cups water 1 inch stick of cinnamon 8 cardomom pods 8 whole cloves 2/3 cup milk 6 tsp. sugar (or to taste) 3 teaspoons any unperfumed loose black tea Put 1-1/2 cups water in saucepan. Add the cinnamon, cardomom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover, and turn ff the heat. After 2 minutes, strain the tea into two cups and serve immediately. From Madhur Jaffrey's Indian Cooking, Barron's, New York, p. 196 (1983). Hope you enjoy it! TITLE: My Oregon chai recipe FROM: Paul DATE: 9/29/95 EMAIL: totaltraxx@aol.com Out of all the Chai's I've tasted, the Oregon Chai is my favorite. It's a little more americanized than others, but it's unbelievably addicting. If you're going to attempt to brew it yourself, here is a recipe I developed thru trial and error. It took a few tries, but I actually compared it to the Oregon Chai served at my local gourmet coffee shop, and I couldn't taste a difference. Of course I did my research on the net, and picked the coffee shops brains for a few secrets! It's certainly far cheaper than $2.75/cup and all the ingredients can be found at a typical supermarket. Please send your comments, questions and suggestions to totaltraxx@aol.com. I'm looking forward to hearing from someone. Enjoy! -Paul Ingredients: (4) 1 1/2 in. slices fresh ginger (use vegetable peeler) (1) 2 in. cinnamon stick (4) whole cloves (1) heaping demitasse spoon powdered cardamom (1) 6 in. vanilla bean (cut up into 1 in. pieces) (1) dash nutmeg (1) heaping Tbsp. sugar (1/4) cup honey (3) Bigelow Darjeeling Blend tea bags (2) cups H2O (2) cups milk Bring 2 cups of water to a boil and toss in teabags then all other ingredients in order above. Reduce heat and simmer about 5 minutes stirring occasionally. Add milk and bring to boil, then take off heat. Strain through strainer or coffee filters and serve hot or in a tall glass filled with ice. Refrigerate unused portion. To reheat, you may either heat any conventional way, or froth with cappucino maker! TITLE: Chai class in Germany FROM: Michael Rettelbach DATE: 9/28/92 EMAIL: I joined some lessons in cooking indian food in Germany. We produced the chai in the following way: - Bring water to boil. add tea lives (any low quality black tea as BOP) and reduce heat (don't switch off). - Add the spices: some cloves, cardamom (squeeze the whole nut a little before adding), cinnamon (stick, not necessary). - Cook slowly for one or two minutes. add some milk (not too much, about 100ml/1l tea) and cook a little more. -Then pass all through a sieve. -Sugar on your own taste. I didn't see any chai with ginger yet, but i think you can also add stripes of ginger with the spices. I sometimes add some peppercorns, too. You can add the spices (not the tea leaves) to the cold water, too. Michael Home | Return to Recipes Menu | Comments community@chai-tea.org ©2008 GreyWolf Community Services - All Rights Reserved TITLE: Chai class in Germany FROM: Michael Rettelbach DATE: 9/28/92 EMAIL: I joined some lessons in cooking indian food in Germany. We produced the chai in the following way: - Bring water to boil. add tea lives (any low quality black tea as BOP) and reduce heat (don't switch off). - Add the spices: some cloves, cardamom (squeeze the whole nut a little before adding), cinnamon (stick, not necessary). - Cook slowly for one or two minutes. add some milk (not too much, about 100ml/1l tea) and cook a little more. -Then pass all through a sieve. -Sugar on your own taste. I didn't see any chai with ginger yet, but i think you can also add stripes of ginger with the spices. I sometimes add some peppercorns, too. You can add the spices (not the tea leaves) to the cold water, too. Michael TITLE: Make chai from scratch FROM: Paul Ganesh DATE: 7/10/95 EMAIL: ganesh@zonk.geko.com.au Why not try and make chai from scratch? You can vary the following according to taste. I love the stuff as an alternative. In India almost every street corner has a "chai" stall where its popularity makes even the most modest business a going concern :-) 1/3 water 1/3 water 2/3 milk 1 teaspoon of tea for each cup measure (plus a bit extra) freshly chopped ginger cardamom pods a little piece clove (optional) enough sugar to make it sweet Throw it all into a suacepan cold and bring slowly to a boil. When boiling turn up the heat and swirl it around until it reaches the desired strength and the spices provide a kick. Strain it into small glasses. It is not everyone's cup of (sorry) but about 800 Indians get off on it. Cheers, Paul TITLE: Best Traditional Indian Tea FROM SCRATCH FROM: vijay DATE: 11/22/97 EMAIL: stjbtraf@inreach.com I read the Indian Tea recipes on your Chai Recipes page. Quite interestingly, most of these recipes are for "busy" people. Even from the well known cook expert. I do not want to boast, but try the following traditional recipe, which is used by hundreds of thousands of Indian housewives, who have lots of time to prepare tea. Remember, good food, especially indian food, is never cooked in hurry. Try it, and if you do not like it, do not post on the net. First, all of these ingredient should be fresh (or as fresh as possible). You can get all these spices in Indian-american grocerry stores. 1. Brooke Bond Red label, Mamri, or Tajmahal Black tea [DO NOT USE GREEN OR LEAF TEA, IT WILL RUIN THE TASTE]. 2. Cloves, cinamon stick (good quality), fresh ginger (powder or prepackaged cannot be substituted), whole black pepper, cardomon pods. 3. Optional items: White khas-khas (Indian name of a spice, which is round dried seeds); and soanph (green dried, not roasted) 4. Half-and-Half milk. No other milk can be substituted (if you really want the taste of real chai) PREPARATION METHOD FOR 1-CUP CHAI: In a clean deep dish container, put 3/4 cup water, 1/2 cup milk (Half- and-Half), 1 full teaspoon black tea and spices as follows. 1 pod cardomon 2 pea size fresh ginger (mulched) 1-2 big size whole black pepper 1/8 to 1/6 cinnemon stick On a hard piece of paper, crush all of them together. Immediately put this mix in dish with water and milk. Keep them on heater plate or gas range for about 15 minutes, keep stirring continuously. Add sugar to your taste. Drain on strainer and serve in a cup. The idea is to burn water from the tea while mixing the spices into the leftover tea. You may have to experiment with the quantity of water and milk to the final quantity of tea. In my experience, 2:1 ratio works better, i.e. I use 2 cups of (milk + water) for making one cup of chai. 1 cup of water is burned in the process. This provides smooth taste of chai. Please note: Chai making can be fun, but you cannot cut time. I have always made the best chais and never thought of time. Belive me it is time well spent. Send me your comments. Vijay TITLE: Indian Milk Tea Recipe FROM: Lance DATE: 05/10/94 EMAIL: ahnan@netcom.com I assume this is what you're looking for: Indian Railway Tea Source: a handwritten sheet of paper from Eleanor Zelliot, professor of history at Carleton College. Who knows where she got it. :-) For one quart: 2 cups water 3-4 whole cloves 1 stick cinnamon 3-4 cardamom pods (cracked open) Bring these to a boil; let stand as long as possible. Then add to: 1/4 cup loose black tea (or 4 tea bags) and let steep. Then add: 2 cups milk to the tea-spice mixture and heat but do not boil. When hot, strain and add: 4 tablespoons of sugar (or a little less) Stir and keep hot. Lance TITLE: Two Ways to Make Indian Tea FROM: Mahesh DATE: 09/28/92 EMAIL: mahesh@bigbro.ColumbiaSC.NCR.COM There are 2 methods you could make tea the Indian way. 1) Boil water - nothing is added till the water is boiling. Stop the heat source. Add tea leaves and spices (I will give you a list of spices at the end). The tea and spices are usually added to the boiling water in a Bone China tea decanter. The decanter is then covered with a "tea cozy" for around 3-5 minutes (to allow the tea to brew). Filter into tea cups, add milk and sweetener to taste. This is considered the sophisticated method and is used for the more exotic tea leaves. Usually not many spices are added in this type of preparation. By exotic I would say - Darjeeling varieties. 2) Boil a mixture of water, milk (as much as needed for the entire serving). This mixture is then brought to a boil. Once that happens, add the tea leaves and spices and continue to heat - please note that this is the important difference in the two methods - the "hotch potch" is boiled for about 5 minutes and you would have to keep stirring the mixture (other wise it would boil over). Strain the tea directly into tea cups. This method is used for the not so exotic variety of tea leaves - Basically, you depend on the spices to give you the flavor. Spices There are a lot of varieties which are used. Combinations are made usually depending on the taste the individual likes. Ginger (as you had mentioned) Cardamom Cloves Whole white pepper (this might not be available freely - check Asian- Indian grocer stores) I can give you certain other names - but I know only the Indian names. Don't know the English equivalent. If you are interested you could email me for an extended list. Most of these would be available at Indian (Asian Indian) stores. I am not giving the list right now - by the time you get back to me I'll try and find the English name [...]... flavor to it Try Darjeeling tea, its great And remember tea should never be boiled, it should be brewed TITLE: Best way to get distinct Indian flavor FROM: Pradnya Joshi DATE: 12/22/96 EMAIL: pjoshi@alpha2.csd.uwm.edu I've noticed many postings recently on how to make authentic Indian chai, but I don't think anyone's really explained the secret of Indianstyle tea, so here it is: The best way to get . brewed. TITLE: Best way to get distinct Indian flavor FROM: Pradnya Joshi DATE: 12/22/96 EMAIL: pjoshi@alpha2.csd.uwm.edu I've noticed many postings recently on how to make authentic Indian chai,